Beef Brisket in Clear Soup (exclusive New Recipe) <302 Small Kitchen>

Beef Brisket in Clear Soup (exclusive New Recipe) <302 Small Kitchen>

1. Raw material map

The bone used here is beef spine, which has relatively little fat. You can also use beef stick bone, but you need to filter more slick oil later.

2. This is the collapsed belly, it is easy to recognize, it is a layer of meat with membrane on both sides, like a sandwich

3. You can see that this meat is relatively thin, and there is almost no fat

4. First, blanch the beef bones in a pot under cold water

5. After boiling, remove the scum repeatedly until the soup no longer has scum (if the beef bones you buy are fresh and unfrozen, you don’t need to pour out the pot of water, and you won’t have any Fishy smell. If you think the cooked soup base is not the smell of beef, please change to a new pot of water before proceeding to the next step)

6. Put all the spices except the sirloin, cabbage and onion into the pot. After the high heat is boiled, simmer on low heat for as long as possible

This step is to hang the bottom of the soup. There is no mandatory requirement for time. Of course, the longer the time, the better and the more flavorful it will be. It is strongly recommended to hang the soup base the night before (above 4h), then turn off the heat and cool down naturally, and the slick oil can be easily removed after cooling.

7. Maintain the minimum fire throughout the whole process, similar to soaking in hot water, without boiling, and the vegetables do not fall apart after cooking.

8. This is the soup base that I have boiled for 8 hours and naturally cooled to the next day. After cooling, the slick oil has solidified and it is very convenient to salvage it.

9. Take out all the wet material (you can see that it is still very complete)

10. If your pot is big enough to leave the beef bones in the pot, and then continue to stew with the sirloin, you can also fish out to complete his mission

11. The sirloin can be cut once, and it can be put in the pot, don't cut into small pieces. Boil cold water into the pot

12. Blanch for about 10 minutes, until no blood foam is produced

13. Put the sirloin into the previous soup base and boil

14. After boiling, remove the remaining froth again (it should be very little at this time), then immediately turn to the minimum fire (fish eye bubble), and cover the pot for about 2 hours.

Don't boil violently! Otherwise it won't be a clear soup!

Add appropriate amount of salt to taste for the last 20 minutes

15. After the stew, the sirloin membrane will be very soft and not bad. It is recommended to use chopsticks to see the effect. The ideal state is that the fascia is full and elastic and not difficult to chew.

16. Cool the sirloin for a while to cut into pieces, spread it in a bowl and pour the hot soup, sprinkle with chopped green garlic~~

17. It goes well with a bowl of pho or noodles

Tips:

1. The first step is to make the soup base as much as possible. If you boil too much, you can take it out and freeze it. It is an excellent beef bone broth!

2. After 1.5 hours, you can often try the softness.